tomato
Tomatoes are a foundation cooking ingredient year-round. Having a handful of great, go-to, tomato recipes is key. Source fresh, ripe heirloom tomatoes in the summer and into autumn. Use canned, preserved, or sun-dried tomatoes throughout the rest of the year. I love to use deliciously beautiful lycopene-rich tomatoes in endless ways, and I’ve highlighted some of my favorite tomato recipes below. Enjoy!
Red Pesto Ravioli
For the sun-dried tomato lovers out there. Goat-cheese raviolis tossed in a sun-dried tomato red pesto sauce, served over baby spinach.
Lasagna Tart
My mom's friends hosted a shower for my sister and served something similar to this. A noodle-free lasagna baked in a pie crust - layers of zucchini, ricotta, and tomato sauce.
Borlotti Bean Mole with Roast Winter Squash
A rich, hearty vegetarian mole recipe from Denis Cotter's new book. Seasonal beans, squash, and kale are baked in a rich, hearty chocolate and paprika-spiked mole.
Summer Vegetable Cianfotta
A vibrant, colorful Campagnian summer stew from the new A16: Food + Wine cookbook. It features zucchini, eggplant, cherry tomatoes, fennel, and other ingredients braised in olive oil.
Orzo Soup
Itty-bitty pasta plays the lead role in this simple orzo soup recipe with an egg drop soup style broth that has been boosted with flecks of chard and topped with vibrant, fire-roasted tomatoes. It's finished with an all-important thread of golden olive oil and a flurry of grated cheese.
A Beautiful Bulgar and Spinach Pilaf
A bejeweled platter of bulgur wheat,chili roasted tomatoes, caramelized onions, spinach, and yogurt cheese. A perfect companion for grilled kabobs.
Baked Eggs
Baked eggs in edible cups with cherry tomatoes, garlic, olive oil and lots of vibrant spices.
Thousand Layer Lasagna
My favorite lasagna recipe. Dozens and dozens of whisper-thin sheets of fresh pasta brushed with the most vibrant red tomato sauce imaginable all intersecting layer after layer of warm, oozy, fresh mozzarella.
Golden, Crispy Gnocchi
My favorite new way to make gnocchi in a flash - no boil. Cook them in a skillet until they are golden and crusted, and in this case serve with summer shell beans and shredded cheese.
Cheesy, Heirloom, Panini Batons
One-inch wide slabs of toasted, cheesy, heirloom tomato filled deliciousness slathered with a basil-chive ricotta spread.
